When my friend Tamara introduced me to this salad some years ago I was surprised at first, intrigued, and immediately smitten. I’ve made it often since and it usually elicits a similar reaction — surprise at the sight of feta, curious interest in the addition of olive oil, and prompt addiction to each salty sweet cool crunchy bite. It’s as simple as its four ingredients and magically transcends the sum of its parts, as they say.
I see it more often now, but in case you hadn’t yet crossed paths with this awesome combination, you must give it a try. It’s best eaten without utensils, just by picking up each watermelon wedge capped with feta and mint. Beware the juice.
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Chilled watermelon
Good feta
Fresh mint
Best extra virgin olive oil
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Cut the watermelon into approximately 2 inch (5 cm) wedges, and each long wedge into approximately 3/4 inch (1 cm) pieces. Place the watermelon pieces on a plate or shallow dish.
Crumble lots of feta on top of the watermelon.
Wash, pick through, and thinly cut the mint leaves. Sprinkle over the feta.
Finally, drizzle a thin ribbon of olive oil and serve.
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Tags: feta, mint, salad, summer, watermelon
Nettle and Quince 
11 September 2012 at 12:17 |
I’ve never been a big fan of watermelon, finding it rather boring I’m sorry to say. This dish with the salty tang of feta and the sweetness of mint might just turn me around.
14 September 2012 at 12:10 |
It takes watermelon to a whole other level, Steve, I can barely imagine it any other way now. You must give it a try!